Roasted Broccoli With Hollandaise Sauce
This roasted broccoli with hollandaise sauce will surely up your side dish game. The key here is to nail that homemade hollandaise sauce. And once you do, you’ll have a bowl of creamy, crisp goodness ready to wow your guests.
Who says hollandaise sauce is just for your morning eggs Benedict? If you haven’t tried it drizzled over roasted broccoli – boy are you in for a treat! This combo is the perfect contrast of creamy and crisp textures. And their savory flavors meld so beautifully together with an added punch of lemon and parsley. In other words, it’ll have you doing your dinner happy dance.
As always, roasted vegetables are the name of the game when it comes to easy dinner ideas. So the next time you have a broccoli head waiting for you in the fridge, this roasted broccoli with hollandaise sauce should be next on your list.
Ingredients You’ll Need
- Broccoli: A fresh head of broccoli will bring the best results for roasting. But, you can also use frozen broccoli.
- Olive Oil: A drizzle of this will help the broccoli crisp up beautifully in the oven.
- Salt and Pepper: Simple seasonings bring the florets to life.
- Egg Yolks: The foundation for any great hollandaise sauce!
- Lemon Juice: Adds a bright burst of freshness.
- Dijon Mustard: Just one teaspoon for a delicious tanginess.
- Cayenne Pepper & Salt: A pinch of both to tie all the flavors together.
- Unsalted Butter: Makes this sauce extra smooth and buttery.
- Parsley: Adds an herbal pop that tastes great with broccoli.
Find the printable recipe with measurements below.
First, Make Roasted Broccoli
Roasting a batch of perfectly crisp broccoli couldn’t be any easier! First, preheat your oven to 425F then follow along below.
- Prep the broccoli. Remove and cut the florets into small pieces.
- Give them a quick toss. Toss them in olive oil, salt, and pepper on a baking sheet.
- Bake away! Pop them into the oven for 20 minutes, or until the edges are slightly browned.
Next, Onto The Best Hollandaise Sauce
This version of hollandaise sauce has more lemon than usual and fresh parsley, which pairs deliciously with the roasted broccoli. And if you’ve never made hollandaise sauce before, don’t fret. I’ll walk you through a few key tips that guarantees a no-fail, ultra creamy sauce! But before you start, keep in mind that you need hot melted butter to achieve that velvety smooth consistency. If it’s not hot enough, it won’t emulsify the egg yolk and lemon juice mixture properly. Now let’s get blending!
- Melt the butter. Microwave it for about 1 minute until hot. And make sure to cover it so it doesn’t splatter everywhere.
- Add everything (but the butter) to a blender. This means the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
- Slowly stream in the butter. As your blender is running, slowly pour it in from the top opening.
- Add the parsley. Toss in a handful of parsley to the mixture and pulse a few times until it’s combined – don’t blend!
- Pour the sauce into a small bowl. Then drizzle this deliciousness over your roasted broccoli and voila!
How To Store And Reheat
Ideally, this dish tastes best when served right away. But, you do have the option of storing leftovers for the following day.
- Saving a portion for later? Set aside some roasted broccoli and enough hollandaise sauce to drizzle over it. Store both in the fridge in airtight containers to enjoy the next day.
- How to reheat hollandaise sauce: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments until warmed through (being careful not to overheat and cook it).
More Delicious Roasted Vegetables
Have extra veggies hanging around in your fridge? Roast them! Roasting always infuses so much flavor.
- Roasted Brussels Sprouts
- Za’atar Roasted Cauliflower
- Garlic Herb Roasted Potatoes
- Roasted Sweet Potatoes
- Roasted Butternut Squash
If you make this roasted broccoli with hollandaise sauce, let me know how it turned out! I’d love to hear what you think in the comments below.
Roasted Broccoli With Hollandaise Sauce
- 1 head of broccoli
- 2 tablespoon olive oil
- salt and pepper, to taste
- 3 egg yolks
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup unsalted butter or ghee, melted and hot
- handful of parsley
- Preheat your oven to 425F. Then remove the individual florets from the broccoli head and cut them into bite sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil, salt, and pepper. Spread them out into an even layer on the baking sheet and bake for 20 minutes in the oven, until the edges are crisp and slightly browned.
- While the broccoli is roasting, make the hollandaise sauce. First, melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Then add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Then add a small handful of parsley into the blender and pulse to mix it in. Once it's mixed together, pour the sauce into a small bowl.
- Remove your broccoli from the oven and place them in a large serving bowl. Then pour the hollandaise sauce over the roasted broccoli and serve.
- Heavy duty commercial sheet pans are the best for not warping in the oven as well.